Instructions

Preheat large (12”-14”) heavy skillet over medium high heat. Add vegetable oil and tilt pan to coat. Scrape excess teriyaki sauce from tuna. Sear the steaks in the hot skillet about 1 - 1 1/2 minutes on each side. Remove from pan, place on plate and cover with foil to keep warm.

Lower heat to medium and add the cilantro and 2 tablespoons reserved Kikkoman Teriyaki Takumi Sauce to the skillet, scrapping up remaining bits of seared tuna, and cook for 1 minute. Add the heavy cream and continue cooking, stirring occasionally, for 5 minutes or until sauce thickens and is reduced slightly.

To serve, spoon equal amounts of sauce onto 4 plates and place a warm piece of seared Ahi tuna on top. The Ahi will be rare, as it should be!